No-Butter Chicken Piccata
Jonah Chusid
4-6
15 minutes
25 minutes
Italian-American
Dinner
Bright, lemony piccata with zero butter — seared Big Green Farm thin cutlets in a caper–white wine pan sauce, built as a one-skillet meal you can finish over jasmine rice or pasta.
Ingredients
- 1 pack Big Green Farm Thin Breast Cutlets (about 6-7 cutlets)
- ⅓ cup flour, for dredging
- ⅓ cup breadcrumbs (optional, for extra texture)
- 3 tbsp Graza extra virgin olive oil
- 1 small onion, chopped
- 3-4 cloves garlic, chopped
- 1 cup dry white wine
- 1 ½ cups chicken broth
- Juice of 1 lemon
- 4 tbsp capers, drained
- ¼ cup unsweetened coconut milk (optional, for a creamier sauce)
- 1 ½ cups jasmine rice, uncooked (or 12 oz cooked pasta)
Directions
Lightly dredge the thin cutlets in flour (add a little breadcrumb if you want extra texture - not essential).
Heat the Graza olive oil in a large skillet over medium-high. Sear the cutlets about 2 minutes per side, just to brown. Remove and set aside.
Add a little more Graza, then the onion and garlic. Cook until softened, scraping up the browned bits from the chicken.
For rice: add the jasmine rice to the onions and garlic and toast 1-2 minutes, stirring. (For pasta: skip to the next step.)
Pour in the wine and let it reduce a little. Add the chicken broth, lemon juice, and capers (plus the optional coconut milk).
For rice: nestle the chicken on top, cover, and simmer on low until the rice is tender and the liquid is absorbed (about 15-20 minutes; add a splash more broth if it dries out). For pasta: add your cooked pasta and toss, nestle the chicken on top, cover, and simmer on low 10-15 minutes.
